Study on the production and quality analysis of solidified adzuki bean yogurt
Objective Exploring the effect of different amounts of adzuki bean extracts on the quality of solidified yogurt.Methods Using pure milk and adzuki bean extracts as the main raw materials,Lactobacillus bulgaricus and Streptococcus thermophilus as fermentation agents,and useing single factor experiments and orthogonal optimization experiments combined with sensory evaluation to obtain the optimal production process of solidified adzuki bean yogurt.Results Under the fermentation temperature of 42 ℃ for 6～8 h,the addition amount of adzuki bean extract was 6 g,the addition amount of white sugar was 10 g,and the inoculation amount of fermentation bacteria was 2 g.The yogurt matured at 4 ℃ for 16 h had the best sensory evaluation.The results of physicochemical and texture analysis show that the water holding capacity of the solidified yogurt with adzuki bean extracts was 80.13％,whey precipitation rate was 5.00％,hardness was 20.1 g,elasticity was 0.63 mm,and viscosity was 0.88.Conclusion Adzuki bean extracts improves the water holding capacity,whey precipitation rate,and suspension stability of solidified yogurt.The solidified adzuki bean yogurt has a uniform tissue state,a delicate taste,and a slight red bean color.The sensory evaluation is the best,and it meets the quality requirements of GB 19302-2010 for yogurt,providing a theoretical reference for the development of adzuki bean yogurt products.
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